Lancet Study: Ultra-Processed Foods Linked to Major Health Risks

The new studies conclude that ultra-processed foods are increasingly replacing traditional diets, negatively impacting global dietary quality and raising the risk of multiple chronic diseases, including obesity, diabetes, cancer, and even mental health disorders. This research underscores the growing concern among health experts about the prevalence of these foods in modern diets.

“The studies show that ultra-processed foods are not only a serious health problem, increasing the risk of many chronic diseases, but their consumption is also rising worldwide,” said Monteiro, who founded the Center for Epidemiological Research in Nutrition and Health at USP (Nupens) and first coined the term “ultra-processed” in 2009. “They confirm the need for interventions to change this scenario now.”

National surveys analyzed by the researchers indicated that the proportion of calories from ultra-processed foods nearly tripled in Spain, rising from 11% to 32%, and increased from 4% to 10% in China over the past three decades. Similar trends were observed in Mexico and Brazil, where consumption grew from 10% to 23% over the last 40 years. In countries like the United States and the United Kingdom, these foods already account for more than 50% of the average diet.

The evidence also shows that ultra-processed foods are nutritionally poor, often high in sugar and fat, and low in fiber and protein. They also contain numerous potentially harmful chemical additives and flavorings, and have a high caloric density, meaning they provide more calories per gram, contributing to weight gain.

One study in the series was a systematic review analyzing 104 long-term studies, finding that 92 of them reported an increased risk of one or more chronic diseases. Significant associations were found with at least 12 health conditions, including premature death from all causes.

“We argue that we now have sufficient evidence to formulate public policies to address this problem,” Monteiro stated. “Ultra-processed foods are the root cause of the epidemic of chronic diseases we are seeing around the world – obesity, cancer, diabetes, and even mental illnesses. I would say they are the main modifiable factor linked to the high global burden of these diseases.”

The researchers suggest several key measures, including front-of-package warning labels on ultra-processed foods and restrictions on their advertising, particularly to children. They also support increased taxes on these products, with revenue used to subsidize minimally processed or natural foods. These policy recommendations could have a significant impact on public health outcomes.

Other recommendations include banning these products from public institutions, such as schools and hospitals, and limiting their visibility and shelf space in supermarkets. Brazil’s recent action to require that 90% of foods offered in schools be natural or minimally processed by 2026 was cited as a positive example.

In a statement, Phillip Baker, a researcher at the University of Sydney, Australia, and one of the series coordinators, said a “strong and coordinated global response, similar to the efforts that tackled the tobacco industry,” is needed.

He added that this includes “protecting the political process from corporate lobbying and building powerful coalitions to defend healthy, fair, and sustainable food systems capable of confronting the power of large corporations.”

The authors have established the foundation for a global alliance, called the “UPF Network Action,” to disseminate these findings, continue monitoring the impacts of ultra-processed foods, and develop strategies for public policies to combat the current situation.

Marion Nestle, a researcher at New York University, noted that “improving diets globally requires policies tailored to the reality of each country and the degree of penetration of ultra-processed foods into eating habits.”

The Lancet series also highlights that, with global annual sales of $1.9 trillion, ultra-processed foods represent the most profitable sector of the food industry today, making it unrealistic to expect companies to proactively take steps to reduce the impact of their products.

The research points out that the industry employs sophisticated tactics, including lobbying politicians and funding research to question the evidence on ultra-processed foods. The authors argue that large corporations, not individual choices, are driving the expansion of ultra-processed foods worldwide.

What are ultra-processed foods?

The NOVA classification system, developed by Nupens/USP, divides foods into four groups. Unprocessed or minimally processed foods are those obtained directly from nature or that undergo simple processing without the addition of additives, maintaining their original characteristics, such as meat, grains, milk, fruits, and vegetables.

The second group consists of culinary ingredients processed foods, which are extracted from foods or directly from nature and used in small amounts to prepare meals, such as oils, salt, and sugar.

Processed foods, the third group, are those that have undergone simple modifications with processed culinary ingredients to increase their durability and variety, such as breads, cheeses, and preserves.